Comments on: Kumquat Lamb Tagine

By: yemek tarifleri

yemek tarifleri — Mon, 17 Aug 2009 10:18:28 +0000

very very nice thank you..

By: Diana

Diana — Mon, 04 May 2009 00:43:16 +0000

This Moroccan dish makes me think of preserved lemons. I wonder if I can preserve kumquats the same way, with some coriander seeds and other spices. Can’t wait to try.

By: yemek tarifleri

yemek tarifleri — Thu, 23 Apr 2009 09:30:10 +0000

I love to have recipes like this on hand when my grandsons come to visit. Summer will be here before I know it.

By: Sam

Sam — Wed, 22 Apr 2009 07:00:46 +0000

I love the spice curing idea, I’m sure that makes a huge difference to the flavour.

Lamb tagine is one of my all time favourite dishes, yours looks fantastic. I love the way the kumquats add colour, I’m sure they’re a perfect flavour match too.

By: Jeff

Jeff — Tue, 21 Apr 2009 16:56:16 +0000

Very curious about the ziploc bags to use ice cream. Granted I have an ice cream maker but always cool to learn a new way to do something.

Spice curing is a great way and I use it a lot when meat curing (drool..bacon). Although very jealous that you only pay 2/lb for lamb breast. It is over 8 here.

Great flavors and very nicely done.

By: claudia (cook eat FRET)

claudia (cook eat FRET) — Mon, 20 Apr 2009 19:06:15 +0000

if this dish ever met me, it would totally want me to eat it

wanna bet?

By: Manggy

Manggy — Mon, 20 Apr 2009 07:55:15 +0000

Oh man, you guys keep giving me reasons to regret having to go home so early! >:( Ahrrr (salivating)

By: Y

Mon, 20 Apr 2009 02:56:35 +0000

Oh this sounds really fantastic. I rarely have enough foresight to spice cure meat before cooking it, but I think I should make the exception this time. Love the sound of the whole sweet/sour thing going on.

By: Stumptown Savoury

Stumptown Savoury — Sun, 19 Apr 2009 22:28:12 +0000

Great idea, curing the meat before braising. I’m going to give this technique a try. Love the combination of lamb and kumquat as well.

By: Christelle

Christelle — Sun, 19 Apr 2009 22:22:37 +0000

Oh what a fabulous idea, kumkat and tagine, I could not find kumkat right now, but I’ll reserve the recipe and try in in season ) Brilliant!

By: marc

marc — Sun, 19 Apr 2009 20:22:11 +0000

I’d still get an ice cream maker if you plan on making ice cream more than once. The ziploc bag is a neat science experiment, but it doesn’t get the ice cream as firm as an ice cream maker will make it, and it’s pretty labor intensive (you need to shake a bag full of ice for 20 minutes).

If you want to give it a try, basically you seal some custard (ice cream base) in a ziploc bag and chill the bag in the fridge. When it’s cold, take another ziploc bag and fill it about half way with crushed ice and salt (the salt lowers the freezing temperature of the ice, making it turn into liquid water that’s below freezing). Then put the bag with the custard in the bag with the ice and seal the ice bag. Then you just have to shake it for 20 minutes or until the custard sets up. It will be the texture of halfway melted soft serve, so put it in the freezer to get it a little firmer.

By: maggie (p&c)

maggie (p&c) — Sun, 19 Apr 2009 19:57:56 +0000

What an awesome combination. Have been meaning to buy lamb breast (it’s cheap on freshdirect) and now am really inspired!

By: marc

marc — Sun, 19 Apr 2009 19:24:56 +0000

The funny thing is that although they call them “lamb breasts” they are essentially lamb ribs…. maybe some marketing guy thought calling them breasts would make them sound healthier for women and more appealing for men?

By: Colloquial Cook

Colloquial Cook — Sun, 19 Apr 2009 19:13:10 +0000

Kumquats and lamb… It’s lucky you post AFTER you have made and eaten the dish because you would have had me camping at the entrance of your building, héhé.

By: Carolyn Jung

Carolyn Jung — Sun, 19 Apr 2009 18:49:08 +0000

I just want to dig a fork into that. What a wonderful way to spotlight kumquats, too. Kind of a twist on the traditional use of dried apricots.